Science of Sugar Confectionery by William P Edwards (Paperback Book)

Name: Science of Sugar Confectionery by William P Edwards (Paperback Book)
Brand: Royal Society of Chemistry

Royal Society of Chemistry

Science of Sugar ConfectioneryAuthor(s): William P Edwards\nFormat: Paperback\nPublisher: Royal Society of Chemistry, United Kingdom\nImprint: Royal Society of Chemistry\nISBN-13: 9781788011334, 978-1788011334\nSynopsis\nSince the first edition of The Science of Sugar Confectionery [tel], the confectionery industry has responded to ever-changing consumer habits. This new edition has been thoroughly revised to reflect industrys response to market driven nutrition and dietary concerns, as well as changes in legislation, labelling, and technology. \n\nBuilding on the strengths of the first edition, the authors personal knowledge and experience of the sugar confectionery industry is used to provide a thorough and accessible account of the [url] so the reader needsno more than a rudimentary level of chemistry, this book covers the basic definitions,commonly used and new ingredients in the industry. It thendiscusses the various types of sugar confectionery including\""sugar glasses\"" (boile.